Crab Quiche

Yet another quiche! This one, because I happened to find canned crab meat at the supermarket when I was out shopping the other day. Although that might not seem like anything special in, well, just about any other country, it was a huge and pleasant surprise to me. I use crab meat in lots of dishes and I was vastly disappointed when I found that most Finnish supermarkets simply didn’t carry it back when we first moved here. I’d have my out-of-country friends load up on it when they came visiting, which I’m sure got them all kinds of weird looks if the customs officials bothered to check their bags.

Ingredients pile for crab and cheese quiche. Note the two cans of crab meat — still quite unknown in most of this seemingly shellfish-despising country. It’s a bit pricey (over €4 a can), but chalk that up to rarity – it’s still easier to get this way than waiting for twice yearly visits from friends and family 😉 It’s a German brand known for “luxury” foods, which kind of made me laugh because they could have just stocked a much-more available Swedish brand that’s priced about the same as, say, canned salmon. Probably would cost less for them, too. I might have to mention this to a store manager next time we’re there…

Anyway! I used About.com’s Crab Quiche recipe as a base, but did a fair amount of tweaking. Some ingredient substitution, but mostly just doubled the filling, since I like a plump quiche. Eggs and crab go so well together, I didn’t see the point of just having a thin layer of it barely coating the pie crust like they show in the picture. Need a pie crust recipe? I’ll point you to Simply Recipes’ pâte brisée, which I use for just about everything these days.

Crab Quiche

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Serves	6-8
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Allergy	Egg, Milk, Shellfish
Meal type	Breakfast, Lunch
Misc	Freezable, Serve Hot
Website	About.com Southern Food

Crab quiche.

Ingredients

• 1 9-inch pastry shell (unbaked)
• 2 tablespoons butter
• 4 tablespoons green onions (finely chopped)
• 2 cups crab meat (2 cans worth)
• 2 tablespoons flour
• 2 cups hredded emmental-mozzarella cheese blend
• 4 medium eggs
• 1 cup half and half (I use 15% fat lactose-free Finnish ruokakerma)
• 1/2 teaspoon salt
• 1 dash white pepper
• 1 dash nutmeg
• 1 teaspoon minced parsley

Note

Remember to check blood sugars to verify safe portion sizes, since everybody has different tolerance levels. This is just what works for me. The eggs and protein greatly help to balance the bit of pie crust consumed with it, so a slice of this works pretty well for me as a breakfast.

Directions

1.
	Preheat oven to 200C (400F). Roll out defrosted pie crust between two sheets of wax paper for mess-free shaping. Punch some fork holes in bottom for better airflow. Mold pie crust into pie tin, leaving wax paper on.
2.
	Bake pie crust for 15 minutes, then remove from oven. Lower oven temperature to 177C (350F).
3.
	In a bowl, combine green onions, melted butter, crabmeat, and flour. Set aside.
4.
	In a separate bowl, beat four eggs. See how happy they are to be made into quiche? 🙂
5.
	Add cream, salt, pepper, nutmeg, and parsley to eggs and mix thoroughly.
6.
	Sprinkle 1 cup of shredded cheese in pie shell, covering the bottom.
7.
	Spread crab mixture over cheese layer.
8.
	Sprinkle remaining cup of cheese over crab mixture.
9.
	Pour egg mixture over everything.
10.
	Bake for 35 to 40 minutes at 177C (350F), or until pointy utensil inserted into the center comes out clean.
11.
	Serve hot! Quiche also freezes rather well, as long as it is carefully wrapped and airtight. Reheat in the oven, not the microwave!

Disclaimer: The obvious stuff. I am not a nutritionist, dietitian or medical professional. Just sharing what works for me.